Drink Recipes: Cocktails We Love from Tales of the CocktailJuly 28, 2010 By: Emily Hanna Mayock, Donna Hood Crecca
Sip your way through New Orleans for a few days and it’s easy to lose track of what you’ve tasted. The caliber of mixologists and products at Tales of the Cocktail, however, guarantees more than a few memorable libations but offers takes on both classic and original creations. Here are few we adored while attending the cocktail confab in the Crescent City, and ones we hope to sample again soon.
The Mary Pickford
Bryan Dayton, Frasca Food & Wine, Boulder, Colo.
1 ½ ounces Oronoco Rum
1 ounce fresh pineapple juice
1 tsp. Luxardo Maraschino Liqueur
1 tsp. Employees Only Grenadine
Place all ingredients in mixing glass. Add ice, shake and strain into chilled cocktail glass. Garnish with a Maraschino cherry.
Aisha Sharpe, Contemporary Cocktails Inc., New York.
1 ounce BarSol Pisco
8-10 red seedless grapes
1 ½ ounces Riesling
¾ ounce fresh lemon juice
1 ounce simple syrup
Muddle red seedless grapes in Boston shaker. Add other ingredients and ice to shaker. Shake well and serve in a cocktail glass.
Playful Perennial Punch
Jim Ryan, Hendrick's Gin Ambassador.
3 ounces Hendrick’s Gin
2 ounces Lillet Blanc
4 medium strawberries
1 ounce fresh strained lime juice
1 ½ ounces Raspberry Zinger syrup*
4 ounces dry sparkling wine
4 ounces sparkling water
Muddle strawberries and syrup. Add ice, shake with vigor and double strain into a punch bowl with an ice block inside. Top with Hendrick’s, Lillet, sparkling wine and sparkling water. Garnish with the freshest berries and slices of stone fruit.
Sean Kenyon of Steuben’s, Denver.
2 ounces Sailor Jerry Rum
½ ounce Mathilde Peche
½ ounce Orgeat syrup
¼ ounce fresh lemon juice
3 dashes Angostura bitters
½ ounce egg white
Shake, strain and garnish with a peach slice and nutmeg.
Russell Davis, Rickhouse San Francisco.
2 ounces Michael Collins 10 Year Old Single Malt
1 ounce Lillet Blanc
3-4 dashes Peychaud bitters
Hibiscus-infused Pernod Absinthe
Flamed orange peel
Stir Michael Collins, Lillet Blanc and bitters in a mixing glass for 15-20 seconds. Strain into a chilled rocks glass that has been rinsed with hibiscus-infused absinthe. Garnish with a flamed orange peel.
Patricia Richards and Darby Kelly, mixologists for the Spirited Dinner at Zoë.
2 ounces Leblon Cachaça
½ ounce Cinzano Bianco Vermouth
½ ounce Pernod Absinthe
½ ounce simple syrup
¼ ounce Yuzuya Honten Yuzu no salt
1 dash D.M. Kelly’s pomegranate bitters
3 fresh, ripe blackberries
1 sage leaf
Muddle the blackberries in a mixing glass. Add the remaining ingredients except for the absinthe. Add ice and shake well to chill. Double-strain into an absinthe-rinsed 5 ½ ounce Coupe glass. Garnish with a spanked sage leaf.
Patricia Richards mixes the Blackberry Ginga at Tales of the Cocktail.
Night in Tunisia
Courtesy of The Perfect Puree and the Hum Lab.
1 ounce Luxardo Fernet
1 ounce hum Botanical Spirit
2 ounces Beverage Artistry El Corazon, thawed
Combine all ingredients into a Boston Shaker with ice. Shake well for 10 seconds. Strain into a chilled Martini glass. Float a sprig of ‘slapped’ thyme and lemon peel. Serve.